With their highly perfumed flavour and firm texture, feijoas are ideal for bottling. The excessive amount of fruit on Sophie's tree, which was abundantly covered when we visited, usually finds its way to the preserving pan and into jars each year. Her recipe, which uses a light syrup and the over-flow method of bottling, is quick and simple to make. Sophie says when the tree is laden she can bottle up to half a dozen jars before breakfast or after dinner to avoid having to throw any away.